Swiss chard boules filled with lemon barley "risotto" from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted red pepper coulis

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bellatavia on October 10, 2015

    Time-consuming but very delicious. We made this with a very smoky pancetta (Croatian pancetta) and it overwhelmed the more subtle flavors of the chard and lemon zest. Use regular Italian pancetta!

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